Categories: Pasta
Ingredients
- 16 oz. penne pasta
- 2 tbsp. butter
- 1 medium onion, thinly sliced
- 2 tbsp. each minced fresh thyme and basil
- 1 tsp salt
- 1 1/2 cups half-and-half
- 1/2 cup white wine
- 1 tbsp. tomato paste
- 2 tbsp. flour
- 1/2 cup shredded Parmigiano-Reggiano
Directions
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In a Dutch oven, cook pasta as directed. Drain; return to pot.
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In a nonstick skillet, heat butter over medium heat; saute onion until golden, 8-10 minutes. Add herbs and salt; cook and stir 1 minute. Stir in 1 cup cream, wine and tomato paste.
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Whisk flour and remaining cream; gradually stir into onion mixture. Bring to a boil; cook and stir until thickened, 2 minutes. Add 1/4 cup cheese. Stir into pasta. Serve with remaining cheese.